LEMON CHICKEN PICCATA
Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter, and capers sauce. Perfect with pasta for a quick and delicious dinner.
Equipment
- 1 frying pan
- 1 Medium size saucepan
Ingredients
- 2 skinless and boneless chicken breasts cut in half lengthwise
- salt and pepper to taste
- 30 g flour for coating
- 60 g butter unsalted
- 2 tbsp olive oil
- Juice of 2 lemons
- 125 ml chicken stock or dry white wine I prefer to use wine
- 50 g capers
- 20 g cup fresh parsley chopped
Instructions
- Season chicken with salt and pepper. Dust chicken in flour and shake off excess.
- In a large skillet melt the butter with the olive oil, over medium to high heat.
- Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When the chicken is ready, remove chicken from skillet.
- Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavour. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
- You can return chicken to skillet to coat and sprinkle with parsley over it. Alternatively, you can plate the chicken and pour the sauce over the chicken and garnish with parsley.
Notes
A delicious and simple recipe with lots of flavour. Serve with your favourite pasta, plain or with a little red tomato pesto, or green parsley pesto. Enjoy!
Tried this recipe?Let us know how it was!